Porters were the original dark beers from England. They were strong beers, often very dark brown due to the roasted malt and barley used without an excess of hops.
It was a champion of the working class, consumed by the street and river porters that kept London humming. These hardworking folk needed hearty beers and they consumed them by the barrel. English influence made its way around the globe, and so did the immense popularity of porters and their heavier stout cousins, with the beers jumping across the sea to Ireland and America where brewers like the St.
James Gate Brewery got a hold of the style. Although with a much lower ABV these days, the St. James Gate brewery is still churning out Guinness, it's own version of the stout. Eventually , the meaning of stout and its relation to beer changed transforming its meaning from "stronger and higher gravity" to its own separate style of dark beer. And we love them. These days a stout is rarely just a stout. They come in their own rainbow of variations from the classic Irish Stout to more obscure flavor combinations like chocolate peanut butter.
It is almost unfair to lump porters in as a variation of stout when stouts are variations of porters. Variations on porters are now as common as stout variations. For a classic try the Anchor Porter. Yup, a brewery well over a century old has a damn good porter. For the east coasters, Yuengling has a porter as well.
Other variations worth trying are smoked porters and coffee porters. Dive in, add one to your flight, and bask in your new historical knowledge.
Irish stout or dry stout in Irish, leann dubh, "black beer" is very dark or rich in color, and it often has a roasted or coffee-like taste.
The most famous example is Guinness, followed by Murphy's and Beamish. The alcoholic content and dry flavor of a dry or Irish stout are both characterised as light, although it varies by country and brewery. Imperial stout is a strong, dark beer in the style that was brewed in the 18th century by Thrale's brewery in London, England for export to the court of Catherine II of Russia.
In , the brewery changed hands, and the beer became known as Barclay Perkins Imperial Brown Stout. Milk stout also called sweet stout or cream stout is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by beer yeast, it adds sweetness, body, and calories to the finished beer. The classic surviving example of milk stout is Mackeson's, for which the original brewers claimed that "each pint contains the energizing carbohydrates of 10 ounces of pure dairy milk".
In the period just after the Second World War when rationing was in place, the British government required brewers to remove the word "milk" from labels and advertisements, and any imagery associated with milk. Despite some areas of Europe, such as Norway, still clinging to the use of oats in brewing until the early part of the 20th century, the practice had largely died out by the 16th century, so much so that, in , Tudor sailors refused to drink oat beer offered to them because of the bitter flavor.
Oatmeal stouts do not usually taste specifically of oats. The smoothness of oatmeal stouts comes from the high content of proteins, lipids including fats and waxes , and gums imparted by the use of oats. The gums increase the viscosity and body adding to the sense of smoothness. At those ends of the earth are no chronicles. What signify the broken spars and shrouds that, day after day, are driven before the prows of more fortunate vessels?
O the tall masts, imbedded in icebergs, that are found floating by? They but hint the old story—of ships that sailed from their ports, and never more were heard of…. Let go! Clew up! The masts are willows, the sails ribbons, the cordage wool; the whole ship is brewed into the yeast of the gale.
Our Anchor calendar featured a reproduction of a lithograph circa of this historic ship and its steam-driven competition side-by-side, as if racing each other toward the Golden Gate. By early July it could have had anywhere from two to three months left on a journey of more than 15, nautical miles. Neither Hall nor Creesy had any idea how the ship and its passengers would fare on the dangerous seas ahead.
Ellen and Perk, as they were known, both grew up in Marblehead, Massachusetts, where they fell in love with the sea and each other. The crew was growing restless and resentful of their captain. The hardest part of their trip, mercifully, was already over. The gold rush had hastened the development of the clipper ship, already so essential to the commercial success of the tea trade.
Her own daring and skill, coupled with her thorough understanding of the latest sailing directions and wind and current charts of Lt.
Matthew Fontaine Maury — , made her the perfect choice and, as it turned out, a true trailblazer. Creecy [ sic ], arrived in our port yesterday forenoon, after a passage of eighty-nine days [89 days, 21 hours] from New York—the shortest time ever made…. The discovery of our golden sands has done more in four years toward improvement in the style of ship building, than would have occurred from other general causes in half a century.
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